Recipes: Chef Natacha Gomez Brings Caribbean Flavors to Amsterdam Guests
Guest favorite Chef Natacha Gomez, better known as “Chef T,” was back on Amsterdam for the October 11 cruise, and while she was onboard she showed off her culinary skills during her popular cooking demonstrations. Known for her delicious Caribbean dishes, we wanted to share some of her recipes so you can cook like Chef T and bring the flavors of the Caribbean into your home.
ROASTED PORK WITH SWEET TAMARIND SAUCE
Sweet Tamarind Sauce:
2 cups sweet tamarind sauce
5 cups apple juice
1 tbsp butter
Epis blend of: 1 red onion, 3 tbsp of parsley, 1 whole head of garlic (peeled), a dash of hot sauce or Boukan pat piman, 5 chives, 3 scallions & 3 shallots.
1 bone-in, skin-on pork shoulder (8 – 9 lbs.)
Epis blend made of : 2 whole garlic heads peeled, 4 tbsp basil, 4 tbsp Italian flat leaf parsley, 4 tbsp shallots, 1/2 cup sour oranges, 5 sprigs of thyme, 1/2 cup of Barbancourt 3 Star rum, 2 scotch bonnet peppers with seed, 1 tbsp of salt & 4 green onions.
1. Boil the sweet tamarind with 3 cups of apple juice, then add the spices mixture, put in a blender and puree.
2. Return the mixture to a medium saucepan over medium heat and add in the remaining cups of apple juice.
3. Let the sauce reduce until you reach desired consistency and add sugar to taste; or increase the heat and finish with the butter for a smooth sauce.
1. In a food processor mix all the spices together and add the sour orange and rum, then set aside.
2. Using a small, sharp knife, make a cut on the side of the roast where the skin meets the flesh. Continue cutting, separating the skin from the flesh, leaving one end of the skin attached, then place the pork on a tray.
3. Rub the spice mixture all over the meat, pushing some of the mixture into the cuts and let it marinate overnight.
4. Heat oven to 325°F and place the pork shoulder skin side-up in a roasting pan, cover tightly with aluminum foil. Cook pork for 3-3 1/2 hours. Uncover and increase the heat of the oven to 476°F for 15 minutes or until the skin is brown and crisp.
5. Serve with the Sweet Tamarind Sauce
And because there’s always room for dessert…
KOKIYAJ CARIBBEAN TRIFLE WITH CRÉMAS
16 Madeleines pans
5 oz Toasted large coconut flakes
1 Cup Cremas
10 oz pineapple cubes
1/3 cup pineapple juice
2 cream cheese 8oz
1/3 cup of sugar
Mint leaves for garnishing
1 can of sweet condensed milk
1 1/2 can of evaporated milk
½ cup of white Barbancourt rum
1 pinch of salt
1 tsp of vanilla extract
Mix all the ingredients together and reserve.
1/2 cup (1 stick) unsalted butter, plus more for pans
1 cup sifted all-purpose flour, plus more for pans
4 large eggs, room temperature
2/3 cup sugar
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp freshly grated lemon zest
1. Preheat oven to 375 degrees F. Butter and flour madeleine pans carefully. Melt butter and let it cool.
2. Using an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick for about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.
3. Mix the cream cheese with the sugar and pineapple juice and reserve.
4. Cut the madeleine in small pieces.
5. Place the cubes of cake in a large glass container pour the crémas on, add a layer of pineapple cubes, the pineapple cream cheese mixture and garnish with the toasted coconut and mint leaves.
About Chef Natacha Gomez
Chef Natacha Gomez began her culinary endeavors at the young age of nine working at her family’s restaurant, “Caille Toto”. Now, with more than 25 years of experience, Chef T is the catering manager for Kokiyaj Bar and Grill, as well as the proud founder of “Le Salon de la Nouvelle Gastronomie Haitienne” — a food festival promoting local business and various organic products.
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